Tag Archives: basil

This post is purely a bragging post. This year was the first year I tried to start my own garden. I tried tomatoes, cherry tomatoes, basil, rosemary, lemon thyme, parsley, zucchini, and squash. I picked my first large tomato the other day, plucked a few basil leaves, and had a great dinner salad! Perfect for summer. I’m so proud of myself. Just a drizzle of balsamic vinegar and a pinch of salt, and summer is in full swing!

I’m off for a little summer vacation and will be off the grid for a few weeks. Can’t wait to come back with new food ideas and inspiration!

Hello again! I haven’t posted in a while, but am back, ready for summer, and still in the kitchen!

My mom recently made this Roasted Tomato Soup recipe for me when I was under the weather, and it is delicious. It comes from Tyler Florence, and is made from actual tomatoes. Definitely one of my favorites. All my mom did differently was make it gluten and dairy free!

In the summer, I love fresh basil pesto over pasta. In the winter, basil is not as readily available… so I made this wintertime pesto using a sundried tomato base instead. I added a few different flavors by using cashews and topping it with lemon zest and goat cheese… delicious! Hope you enjoy this winter time treat.

Sundried Tomato and Cashew Pesto

Pieces:

8 ounces sundried tomatoes, drained

1 tbsp. olive oil

one third cup cashews

one third cup basil

one half cup coconut milk

1 tsp. garlic

one half cup pasta water

pepper to taste

1 tsp. lemon zest

4 tbsp. goat cheese

1 tsp. chopped basil to top with when plated

handful walnuts

Process:

Cook your favorite gluten free pasta until done, reserving one half cup of the pasta water before draining.

In an attempt to continue to eat healthy despite the busy schedule of fall, I spent a lot of time in the produce section of the grocery store this week. I bought a large eggplant. I wasn’t exactly sure why, but I thought it would come in handy. When I got home, I realized that I had some corn pasta and canned tomatoes in the cupboard, as well as some fresh basil in the front yard. So, I made a mish mosh of recipes!

I cooked the corn pasta, made a quick tomato sauce, and sliced the eggplant to make crispy eggplant (oh, how I love this recipe!). I served the pasta and sauce over the crispy eggplant for a perfect week night meal!

To make a quick tomato sauce… in a deep roasting pan, I put:

1 large can san marzano crushed tomatoes

one half of a shallot, diced

generous seasoning of salt and pepper

6-7 fresh basil leaves

2 tbsp. tomato paste

pinch red pepper flakes

one half cup coconut creamer (optional)

I then put the roasting pan in the oven at 375 for about 20 minutes until heated through. This recipe is similar to Mama’s Meat Sauce, and almost as tasty! You could certainly use Mama’s Meat Sauce over the corn pasta and eggplant for a heartier meal.

Serve the corn pasta, crispy eggplant, and homemade sauce for a great recipe roll over meal.

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet. Traditionally, American fare can be processed and/or fried and thus has a lot of gluten. So, I often turn to ethnic flavors for a friendly meal. Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

2 chicken breasts

2 tbsp. olive oil

salt and pepper to season

2 tsp. red chili powder

2 tsp. ground ginger

1 zucchini, cut into rounds

1 yellow squash, cut into rounds

one half can lite coconut milk

7-8 fresh basil leaves

one can pineapple rings or chunks

cooked rice for serving

Process:

In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.

Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger. Let each side of the chicken sit in the pan and sear for about 3 minutes each side.

Turn the heat down to medium. Add the zucchini, yellow squash, coconut milk, and basil leaves. Cover and let simmer until the chicken is just about cooked through, about 15 minutes.

When the chicken is almost done, add the pineapple rings or chunks. Cook uncovered until the chicken is fully cooked.

Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Summer practically begs for fresh tomato and basil salads. It is such a fresh combination, and summer is the perfect time for home grown basil. Here is a tomato basil salad that will add some spice to any summer night… it certainly isn’t what you are expecting. And one of my new favorites.

Have you entered the Slim Kicker Giveaway yet? You could win a free slow cooker. It is 6 quarts, stainless steel, and FREE! Just go to Tuesday’s post, share your idea for a healthy tip, and SlimKicker will pick the winner. I will notify the winner next Tuesday. Good luck, and can’t wait to hear your ideas.

On another note… living in a house means I can grow my own fresh herbs. Right now, I have dill, basil, and parsley. I have been trying to cook with these fresh ingredients (and be thankful that I don’t have to spend extra money at the grocery store). So, I made a very mild chicken dish… Lemon Basil Chicken. It is slightly sweetened with brown sugar, and is a quick and easy summer dish.

Lemon Basil Chicken

Pieces:

2 chicken breasts

1 lemon

about 6 basil leaves

3 tsp. brown sugar

2 tbsp. olive oil

salt and pepper to taste

Process:

Thinly slice 4 lemon slices.

In a saute pan with the olive oil and 1 tsp. brown sugar, saute the lemon slices for about 2 minutes each side. This will sweeten them.

Cut each chicken breast in half, like a pita pocket, making sure not to slice all the way through.

I usually eat half of an avocado and some gluten free granola with soy milk for breakfast. But I like to get a little more creative and involved on the weekends. I also try to eat one egg on the weekends, in hopes that my body will be “less” allergic to them in the future. I can handle one egg, but am scared to try more. So, with my one egg indulgence, I made a sausage and egg scramble that was scrumptious on this lazy Sunday morning!

Basil and Apple Sausage Scramble

Pieces:

one quarter cup onion, chopped

one tsp. vegan butter

salt and pepper, to taste

one chicken apple sausage (cooked), cut into small pieces

one egg

one half tsp. smoked paprika

2 tbsp. goat cheese

1 basil leaf, chopped

Process:

In a saute pan, add the onion, butter, and salt and pepper over medium heat. Saute until onion is soft.

Add the sausage and saute just another minute or two, until the sausage is browned.

Add the egg, and stir to get the egg scrambled and cooked. Reduce heat to low.

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers. I made them with veggies, although putting grilled chicken in them would be just as good. I think I got the basic wrap down, but it will definitely take more practice to master. Those rice wrappers are tough! Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it! I will definitely make these again.

Spring Rolls

Pieces:

rice wrappers (I found them at a local Asian market)

one yellow pepper, chopped into long thin strips

one orange pepper, chopped into long thin strips

one cucumber, peeled and chopped into long thin strips

one cup frozen corn, defrosted

one cup frozen edamame beans, defrosted

half of an avocado, cut into pieces

half of a cup of gluten free soy sauce

juice of one orange

juice of one lemon

juice of one lime

1 tbsp. ginger

1 tsp. cumin

2 tbsp. chopped basil

2 tbsp. chopped cilantro

2 tbsp. chopped parsley

Process:

Chop the peppers, cucumber, avocado, and defrost the corn and edamame.

Happy spring to all those enjoying these wonderfully warm days! In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil. Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto. Spring Pesto uses a basil base, but other in season ingredients to boost its flavor. It is very rich and easy to make.

Spring Pesto

Pieces:

1 cup basil leaves

one quarter cup chopped walnuts

one half of an avocado

1 cup spinach leaves

3 tbsp. olive oil

one quarter cup non dairy creamer

one half tsp. garlic salt

1 tsp. lemon pepper

Process:

Combine all ingredients in a food processor.

Chop on high until well blended.

Normally, pesto is served on pasta. Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto. Then I baked them at 375 degrees for about 35 minutes, until done. Delicious!